D.O.: Central Valley.
Terroir: The valley, influenced by the presence of the Andes mountain range and the Pacific Ocean, has a Mediterranean climate, with cool, dry summers and mild, rainy winters. These conditions promote the production of excellent quality wine grapes. The valley soils show a wide diversity, where deep and mineralized alluvial soils of fluvial origin predominate.
Harvest: The grapes were harvested between 15th March and 10th April, when their organoleptic qualities, aromas and tannins were at their best.
Winemaking: The selected clusters were transported to the winery. Then the must was fermented in stainless steel tanks at a controlled temperature of between 24°C and 26°C. Subsequently, 30% of the wine remained in contact with French ans American oak during 4 to 6 months.
This wine is deep purple red in color.
The nose is expressive and packed with fresh fruit, such as plums, cherries, raspberries and blackberries, together with nuances of vanilla and white chocolate.
In the mouth, this wine is smooth with balanced acidity, good concentration and ripe tannins. Fresh with fruit and spices in the finish.
Best served at between 16°C and 18°C. This wine pairs well with cheese, red meat, roast lamb and well-seasoned dishes.